Rating: 4 stars
43 Ratings
  • 5 star values: 18
  • 4 star values: 11
  • 3 star values: 5
  • 2 star values: 8
  • 1 star values: 1

This slightly sweet salad makes a very pretty presentation. Use plump and moist dried apricots, not hard and desiccated ones. Use soy yogurt to make this dish vegan.

Recipe Summary

total:
1 hr 25 mins
prep:
1 hr 25 mins
Servings:
11
Yield:
10 to 12 servings
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Ingredients

11
Original recipe yields 11 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Rinse barley in a fine sieve. Bring water to a boil in a heavy saucepan. Stir in the barley, and return to a boil. Cover, and reduce heat. Simmer until water is absorbed, about 45 to 50 minutes. Cool to room temperature.

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  • Pour oil into a small skillet, and place over medium heat. Add onion, and saute until golden brown.

  • In a serving dish, combine barley, onion, apricots, almonds, and parsley. Toss.

  • In a small bowl, mix together yogurt, honey, lemon juice, cinnamon, turmeric, salt, and nutmeg. Pour over the barley mixture ,and toss well to combine. Serve at room temperature.

Nutrition Facts

187 calories; protein 5.3g; carbohydrates 34.5g; fat 4.2g; cholesterol 1.3mg; sodium 125.9mg. Full Nutrition
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